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Delicious Sourdough Discard Donuts Recipe

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★★★★★

4.8 from 140 reviews

These Delicious Sourdough Discard Donuts are a perfect way to use your sourdough starter discard, creating light, airy, and tangy-flavored donuts. Featuring a tender dough enriched with milk, butter, and eggs, fried to golden perfection and finished with a smooth vanilla glaze, these donuts provide a delightful homemade treat that’s both comforting and impressive.

Ingredients

Scale

Donut Dough

  • 1 cup Sourdough discard
  • 1 cup Whole milk
  • 1/2 cup Granulated sugar
  • 1 packet Active dry yeast (about 2 1/4 teaspoons)
  • 2 large Eggs
  • 4 tablespoons Unsalted butter, melted
  • 3 cups All-purpose flour
  • 1 teaspoon Kosher salt

Glaze

  • 2 cups Powdered sugar
  • 1/4 cup Heavy cream
  • 1 teaspoon Vanilla extract
  • 1 pinch Salt

Instructions

  1. Warm the Milk: Warm the whole milk in a measuring glass or microwave for about 20 seconds until it’s warm but not hot to the touch, preparing it for activating the yeast.
  2. Activate the Yeast: Pour the warmed milk into a mixing bowl, stir in the granulated sugar, then sprinkle the active dry yeast on top. Let it sit undisturbed for 5 minutes until the surface becomes foamy, indicating the yeast is active.
  3. Mix Wet Ingredients: Stir in the sourdough discard, lightly beaten eggs, melted butter, and kosher salt into the yeast mixture until all the ingredients are well combined.
  4. Add Flour: Incorporate the all-purpose flour in three additions, stirring after each addition until the dough just comes together. Avoid overmixing at this stage to keep the dough tender.
  5. Knead the Dough: Using a mixer with a dough hook on low speed, knead the dough for 4-5 minutes until it becomes smooth and elastic, which develops the gluten for proper structure.
  6. Refrigerate the Dough: Transfer the dough to a lightly oiled bowl and cover it tightly with plastic wrap. Refrigerate for 1-2 hours or overnight to chill and develop flavor.
  7. Shape Donuts: Once chilled, roll out the dough on a floured surface to about 1/2 inch thick. Use a donut cutter or two round cutters to cut out donut shapes.
  8. Proof Donuts: Place the cut donuts on parchment-lined baking sheets, lightly spray with nonstick spray, cover loosely with plastic wrap, and let them rise at room temperature for 45-60 minutes until puffy.
  9. Prepare Oil and Baking Sheets: Heat oil in a deep fryer or heavy pot to 350°F (175°C) over medium heat. Line one baking sheet with parchment paper for drained donuts and another with paper towels to absorb excess oil after frying.
  10. Make the Glaze: In a small bowl, sift the powdered sugar and whisk in the heavy cream, vanilla extract, and pinch of salt until smooth and glossy, making a luscious donut glaze.
  11. Fry the Donuts: Fry each donut carefully in the hot oil for about 1 minute per side or until golden brown. Use a slotted spoon to remove them and place on the parchment-lined tray to drain excess oil.
  12. Glaze the Donuts: While frying subsequent batches, immediately dip the freshly fried donuts into the glaze, turning to fully coat them and allowing excess glaze to drip off.
  13. Serve: Continue frying and glazing all donuts. Serve warm for the best flavor and texture experience.

Notes

  • Refrigerating the dough overnight enhances flavor and makes shaping easier but isn’t mandatory.
  • You can substitute flax eggs for a vegan version and replace butter with coconut oil; however, frying still requires oil and eggs contribute to tenderness.
  • Ensure the oil temperature stays consistent at 350°F to cook donuts evenly without absorbing too much oil.
  • Use bread flour instead of all-purpose for chewier donuts if preferred.
  • Leftover glazed donuts can be stored in an airtight container at room temperature for 1-2 days but are best enjoyed fresh.

Keywords: sourdough discard donuts, homemade donuts, fried donuts, sourdough recipes, glazed donuts, easy donut recipe, tangy donuts

Find it online: https://www.sanacooks.com/delicious-sourdough-discard-donuts-recipe/